With a batch of wine from fresh grapes under my belt from 2016, I have an idea for a Bordeaux blend wine using fresh California juice and grapes this fall. Doing the math now: 6 gallons of Cab juice. 3 lugs (110 lbs) of Cab grapes. 3 lugs of Merlot grapes. 2 lugs (72 lbs) of Petit Verdot (or a Cab Franc or Malbec). That will make about 23 gallons of wine (shy of 10 cases), I think. I'm thinking of doing a "left bank" blend - a wine of 60-65% cab, 25-30% merlot and 5-10% PV. Blending would happen after the wines have finished and cleared. I can fiddle till I find the right mix, blend and bottle... then bottle the scraps (probably what's left of the merlot and PV) separately. Age the wine at least 3 years and it should be just about ready to drink. Probably $700 for all the juice, grapes, yeast, and oak (that's about $6.10/bottle... not bad). With 7 wines in different stages of finishing, and one more kit on deck, I'm done buying kits for this year. Will be saving my nickels to make this plan happen.